Flourless Chocolate Molten Lava Cake Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 decadent
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Calories
854 kcal
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Course
Dessert
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Cuisine
North American
Flourless Chocolate Molten Lava Cake Recipe
Description
The recipe involves melting dark chocolate with coconut oil and combining it gently with beaten eggs, coconut sugar, vanilla, salt, and almond flour. The batter is divided into buttered and cocoa-powdered ramekins, then baked at high temperature for 10 to 12 minutes until the surface firms but the inside remains jiggly and molten.
The cakes produce a contrast between the firm chocolate exterior and the flowing lava-like center, ideal for serving warm. Optional toppings such as fresh raspberries, blueberries, whipped cream, or caramel sauce complement the intense chocolate flavor and add texture variety.
Collagen peptides are suggested as an optional ingredient that can be tested to avoid gelling in hot liquids, with a specific brand recommended. The recipe is flexible for batch size and can be prepared up to three days ahead, stored refrigerated, and baked freshly when desired. Adjust baking time according to ramekin size to prevent overcooking.
Ingredients
- coconut oil for dusting the ramekins
- cocoa powder for dusting the ramekins
- 4 ounces dark chocolate chopped
- ¼ cup coconut oil
- 2 large egg plus 2 yolks
- ¼ cup collagen peptides optional - see notes, brand Vital Proteins
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt sea salt
- 2 tablespoons almond flour
Optional Toppings
- raspberry delicious
- strawberry
- Blueberry
- Whipped Cream or ice cream
- caramel sauce or chocolate sauce
- powdered sugar a sprinkle of
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Brush the insides of two 6-ounce ramekins with coconut oil. Add a teaspoon of cocoa powder to each and roll the ramekins so the cocoa powder covers all inside edges.
- Place the chocolate and coconut oil in a large frying pan over low heat and let the chocolate slowly melt. When it has mostly melted, whisk until smooth and remove the pan from the heat.
- In a large bowl, beat the eggs, egg yolks, collagen if using, sugar, vanilla, and sea salt on high for 1 minute. Pour the melted chocolate into the bowl and sprinkle with the almond flour. Gently fold the chocolate into the eggs.
- Divide the batter between the two ramekins, filling nearly to the top. Bake the lava cakes for 10-12 minutes. They are done when the tops have a solid dry crust but still jiggle when shaken. Do not over bake them.
- Let them cool for 1 minute then run a knife along the sides to loosen them. Place a plate on top of one then flip the plate over so the ramekin is upside down on the plate. Carefully remove the ramekin. Garnish with any or all of the optional toppings and serve right away.
Notes
- Adjust baking time if using smaller ramekins to avoid overcooking the lava center.
- This recipe can be halved or doubled easily to suit serving size.
- Cakes can be assembled up to three days in advance and refrigerated until baking.
- If adding collagen peptides, test the brand to ensure it does not gel in hot mixtures; Vital Proteins brand is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2decadent
Amount Per Serving
Calories 854 kcal
% Daily Value*
| Serving | 1 lava cake | |
| Calories | 854kcal | 43% |
| Carbohydrates | 46g | 15% |
| Protein | 39g | 78% |
| Fat | 59g | 91% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 188mg | 63% |
| Sodium | 356mg | 15% |
| Potassium | 477mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 27g | 54% |
| Vitamin A | 292IU | 6% |
| Calcium | 85mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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